酔心INOX本焼和牛刀
Features
Recommended for Japanese chefs, this delicate beef knife is made with high-purity Swedish INOX steel. The blade is sharpened by hand like a Japanese knife to ensure excellent cutting performance.
Specification
Steel Material: Swedish INOX steel.
Method: Honyaki
classification: Buff finish
Handle: Japanese Yew Wood water buffalo octagonal handle
Saya: None
Hardness: Approximately 60HRC
Recommended finishing whetstones
Finishing whetstone for Suisin INOX #6000
Medium finishing whetstone #4000 SP
Black curtain of Shapton blade #2000~#5000 specification
Naniwa Super Sera #3000
*The above prices do not include consumption tax.
*For left-handed use, it is made-to-order, and the price will be increased by 20%.